DAIRY FREE, GLUTEN FREE & VEGAN

Avocado is one of my favourite ingredients to work with, it is so versatile and pairs up amazingly with so many different flavors. I have even managed to work it into a pancake recipe with my avocado and cinnamon pancakes. Avocados, which are actually classified as a fruit, are rich in monounsaturated fat that is easily burned for energy. Personally, I eat a whole avocado virtually every day, which I usually put in my salad. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. It is also very high in potassium and will help balance your vitally important potassium to sodium ratio.Eliminating grain carbs is one of the best ways to support your health and maintain your weight, but when you cut down on carbs, you need to increase your intake of healthy fats. Avocados are an excellent source, along with organic raw butter, coconut oil, and organic eggs, just to name a few! So go ahead, fill yourself up with this amazing fruit!

INGREDIENTS

METHOD

Toast your slice of bread in the toaster. While this is toasting, remove the stone from the avocado, scoop out half and place it in the blender. Allow to blitz for 30 seconds, until everything is broken down. Add a glug of olive oil and a squeeze of lemon. Blitz again until everything is combined. Drizzle olive oil over the toasted bread and spread the avocado over. Sprinkle with sea salt, drizzle with one last bit of olive oil & lemon.

PALEO, DAIRY FREE, GLUTEN FREE & SUGAR FREE

Ooooooh Mama Mia! Sweet, salty, nutty & savory all at the same time, this bread is addictive! Its packed with flavor and full of healthy fats as I used quite a variety of nuts in this recipe! I made this bread to accompany my Roasted Cauliflower & Nutmeg Soup, and I highly recommend trying them both together because the flavors are just delicious. The sweetness of the sultanas in the bread really brings out a subtle sweetness in the soup and heightens the flavor of the aromatic nutty roasted cauliflower. Wipe your mouth, I know its drooling!

METHOD

LINING YOUR BREAD TIN

This step is vital in most recipes that require greaseproof paper. How you line your tin can depend on the success of your bread or cake, even if you get the quantities of the ingredients perfect. If there are gaps the batter will spill out into the tin and will be next to impossible to remove cleanly and when you just shove greaseproof paper into your tin you can never get that clean finish on the sides of the cake or bread. I definitely think it is worth the extra 2 minutes to do it right.

STEP ONE

Lay out the correct amount of greaseproof paper. Make sure you have enough that it will go all the up the sides of the tin but not too much so that you have loads of excess flapping all over the oven. An easy way to see this is just place you tin in the centre of the greaseproof paper before you cut it.

STEP TWO

Place the tin in the middle of the greaseproof paper. With a scissors, cut in from the corners until you reach the edges of the tin.

STEP THREE

Cut away the excess paper so that you don't have to try scrunch it all in the tin.

STEP FOUR

Place the prepared greaseproof paper into your bread tin ensuring that there are no gaps or rips. Sometimes, depending on the size of the baking tin the paper does not sit into the base correctly, so just grease the tin with a little bit of olive oil or butter so it sticks.

And now, on to the baking. Preheat the oven to 150 degrees celsius. Start by making your nut flours. This is simple. Add each nut type to the blender and blitz until it is a course flour consistency. The texture of the flour adds to this bread so don't be worrying about trying to get the nut flours finely ground.

In a blender add the dates and eggs, blitz until the date is like a pure and the egg is light in color and frothy. Add the wet ingredients to the dry ones and mix well. Finally add the chopped walnuts and sultanas.

Pour the batter into the prepared tin and sprinkle over the walnuts and diced almonds. Bake in the oven for 25 minutes. It should be golden brown on top and a skewer should come out clean when inserted. Allow to cool slightly before removing from the tin.